This is a great end of summer salad. It provides a refreshing contrast of flavors and textures – crunchy sweet watermelon and fennel; salty, creamy feta; and ever so slightly bitter greens. It is perfect with grilled or seared fish or chicken, or simply on its own as simple first course. Don’t be afraid to add or substitute. Experiment!
Makes 4 servings
2 cups watermelon, peeled, seeded, and cut into 2-inch chunks
¼ red onion,very thinly sliced
¼ fennel bulb,thinly sliced
1 tablespoon chopped fresh mint
1 teaspoon diced jalapeno pepper
Juice and grated zest of 1 lime
2 tablespoons grapeseed oil
Salt and pepper to season
1 cup crumbled Farm feta
4 cups baby greens
In a mixing bowl, combine the watermelon, onion, fennel, mint, jalapeno, lime juice and zest and grapeseed oil. Season with salt and pepper and gently stir. Refrigerate for at least 20 minutes to allow the flavors to meld. When ready to serve, mound about 1 cup of baby greens on each plate; divide the watermelon-fennel salad over the greens. Sprinkle the crumbled feta over the salad.
Serving suggestions: Serve the watermelon-feta mixture chilled on its own or over baby greens.
* Mix it up using a combination of yellow and red watermelon.
* Substitute any young soft cheese, such as goat cheese, for the feta.
Nutrition: Watermelon gets its vibrant color from lycopene, the same potent antioxidant found in tomatoes. It is also a good source of vitamins A and C and potassium.
Note: This recipe can be found in the Gigi Good Food Cookbook, Hudson Valley Mediterranean.